This scan is of a lovely salad. Feel the romance of cold ham mousse. Feel it. Touch it. And you said it couldn’t be done. Shame on you. click to see it in all its glory.
Monthly Archives: February 2010
Food Fail: God Bless McNuggets
There are times when I wonder how places like McDonalds stay around… Then I remind myself that every once in a while, Im a sucker for a Big Mac. Sigh. This was taken from Failblog.org. God Bless McNuggets.
Cheater Sticky Buns
So I was craving some very yummy and goey sticky buns but really didnt want to spend the time making brioche dough and cooling it and blah blah blah, so i cheated. I made a very simple brioche like dough (challah) and then filled it with butter, sugar, pecans, raisins and a little bit of … Continue Reading →
Lessons in abject nonsense
Or how internet explorer made a pretty site ugly. It turns out that after slaving away over some css to make the site all handsome, Internet Explorer does not know how to read web standards compliant css code. To mourn the loss of a handsome site and the sad, sorry lesson of IE’s gross inadequacies, … Continue Reading →
Inspiring Our Kitchen
I’ve been in and around restaurants since I was 12 years old and washing dishes at my parents resto on the south shore of Nova Scotia. I have worked in downtown Toronto, uptown Toronto, in PEI, Collingwood and now out west and I gotta say, no matter where you go some things never change and yet others … Continue Reading →
Food Scan 2: Log Thing
“Quick lad, pipe me a log thing!” I have never seen such wanton, gratuitous use of a pipping bag in my life.
Images From The East Coast…
Heres some plates from our good friend the Urban Newf on the east coast. He makes sexy plates… High five Jon and keep rocking the hot plates.
Book: The Making of a Chef
From the beginning pages of the book with the opening quote from A. Escoffier, “Everything is relative but there is a standard which must not be deviated from, especially with reference to the basic culinary preparations.” You get a sense that Michael has not written this book half heartedly. In fact as a reader you … Continue Reading →
The Black Hoof
This little restaurant has been attracting a lot of buzz in Toronto in the past few years. The chef, Grant van Gameren, is a veteran of Lucien, Canoe and Amuse Bouche and is very adamant about challenging his customers’ taste buds with cured meats and offal. His restaurant is always packed, they don’t take reservations … Continue Reading →